I can’t think of a dish that is more Vietnamese than Phở Bò! Did you know it is actually the national dish of Vietnam? One bite of this tasty soup and you will know why instantaneously!
There’s something about a rich hearty beef bone broth accompanied by rice noodles, meat toppings and fresh herbs that just hits the spot! every Vietnamese restaurant will have their version of this and the same goes for my household. I created this version of the traditional recipe because I work at home so often, and I don’t have time to always stand over and watch a broth boil for hours.
Low and behold! In comes my instant pot a.k.a. pressure cooker. This baby saves me so much time as well as using one of my favorite soup bases to re-create that authentic flavor at home in a quarter of the time.
Let me know if you try it! Until next time!
Easy Phở Bò (Vietnamese Beef Pho Noodle Soup) in an Instantpot!
Course: RecipesCuisine: Vietnamese, AsianDifficulty: Medium6
servings30
minutes2
hours30
minutesIngredients
1 lb beef bones
1 lb beef tendons
1 lb beef eye round (sliced thinly)
1 bag Vietnamese beef meatballs
1 onion (1/2 sliced thinly, 1/2 whole)
2 in ginger
6 tbsp beef pho seasoning (Quoc Viet Brand)
1 Spice packet (included in soup base)12 cups water
1/2 tsp salt
1 tsp chicken bouillon
1 tsp sugar
black pepper
1 pack rice noodles (cooked to instructions)
- Veggie Toppings
handful cilantro (chopped)
2-3 green onions (sliced)
culantro
thai basil
bean sprouts
1 lime (slices)
Directions
- Parboil the beef tendons and beef bones for 10 mins
- Rinse the bones and tendons and add to you IP pot
- Airfry ginger and 1/2 onion @ 400F for 15 mins. Add to bones pot
- Add water to IP pot and cook on “SOUP” for 30 mins
- Once time is up, remove tendons.
- Add pho seasoning, spice packet, salt, black pepper, sugar and chicken bouillon to pot
- Press “Soup” for 2 hrs
- Prepare toppings by slicing them: meatballs, beef and veggies
- Once time is up, taste soup and adjust to your taste
- Cook noodles to instructions and add toppings and broth
